US925700A - Art of brewing. - Google Patents

Description

M. HENIUS.

' ART 0F BREWING.

nrmowron 1711.311 rms. a, 190g.

925,700. Patented Jun 22, 1909.

MAX iiENiUscr cHicAGo, iLLiNois.

`arri* oF BREwiNG.

Z170 lilliwliom it may concern: i

Be it known that L'MAX HnNiUs, a citizen 'of the United States,residing at. Chicago,

in atlie. county of Cook and State of Illinois, have'nivented a new and useful Improvement in the'Art of Brewing, of which the following is a specification.

In the art of brewing beer, the method of [producing the Wort, as hitherto commonly practiced, is the followingrThe cereal used (rice, corn-grits or other prepared cereal) is 'cooked (with or Wit-hout the addition of' crushed malt or a watery extract of malt containing the diastase) to break up the,

starch, and the cooked mass is introduced' lnto the mash-tun, into which also is introduced the -bulk ofcrushed malt, to enablethe cereal and malt to be mixed together: or .ifihe cereal employed be flakes or in other form inwhich the starch granules are already broken up, itbeconies unnecessary to cook it preparatory to introducing it into the mashltun-.A After `the inversion has taken place in the mash-tun, .the liquid is strained thererom through the entire mass of grains therein and through its false bottom, and the resultant Wort'is introduced into the hopkettle, Where it is boiled and hopped preparatory vto .subjecting it to the other ordi- '.nry succeediio treatments observed in the manufacture of beer, with which subsequent treatments, however, my present invention- I have .discovered that has nothing tov do. the method thusdescribed is not only expensive in the matters of time-consumption and work, and also in the use of apparatus, but in the insuiiiciency of yield, for the reasons that it 'takes time to introduce the cooked cereal or the flakes into the mash-tun, that mashing the cereals and malt together in the mash-tun consumesan unnecessary length of time for the inversion, and that the saccharine matter obtained from the cereal portion of the mass has to be filtered of the cereal-mash and the malt-mash, the

producing -of the 'cereal-mash and of the y Specification of Letters Patent. i

Application tiled February 8, 1908. Serial N o. 414,870.

Patentedaun 22, 190e.

! malt-mash being effected in separated relation one from the other, and in different vessels, avoiding, altogether, the use of the j mash-tun for the inverting action, save that of the malt itself.

I employ a cereal product, such as prepared corn, rice or the like, that has been preparatorily` treated to eliminate, at least to a large extent, the albuminoids.

To facilitate Athe understanding of my invention, 'the accompanying drawing is provided, vshowing in a diagrammatic way and mainly in section, apparatus suitable for my purpose. V

The cereal cooker is represented at 1, a mash-tun at 2 provided with the ordinary false bottom 3, and which need have no communication with the cooker, and the hopkettle at 4, which is shown to contain by a dotted representation, as a modification, a .suitable stirrer 5 shown as of the propeller type. 6 designates a pipe aifordin ycommunlication between the cooker 1 an thekett e 4.

In the practice of my improved "method the cereal usedy maybe cooked in the cooker 1, but Where a prepared cereal product as before statedis employed the same may be directly introduced into the kettle 4. Thebulk ofcrushed malt used is mashed in the usual way in the mash-tun 2., and the inalt- Wort, strained therefrom through the false bottom 3 is communicated through the pipe 7 to the kettle 4 containing the cereal-mash. The mixture thus contained in the kettle is inverted, cooked and hopped to prepare it for the subsequent usual or desired treatments in the manufacture of beer, or other products manufactured from the Wort.

`The primary advantage of my invention 1s due to the fact, as I have ascertained it' to "be, that there is nonecessity for inverting `the cereal-mash or the' [lakes in the mash-tun,

but that the same maiv be invertedto much greater advantagcin the kettle l. Thusl ivhcn the contents of the kettle. are ator practically ats the boiling temperature,

which has killed the diastase in them, the

Wort ivhieh enters the kettle from the mashtun being at or below the final temperature 4of the malt-mash at which the diastase of the malt is still active, cools the contents of the' kettle to such a temperature as will enable the diastase of the maltwort to effect the inversion of the sta-rch. If desired, the

iio

the remainder of thatwort ywill be active to cereali-mash4 in the kettle may be further vcooled.bygartificial means, including the addition of cold Water. 4Of course, as will be understood, unless the cerealmash in the kettle has been previously cooled artificially', asa-boire. suggested, the first part Yof the run of. the malt-Wort into the very hot contents,

ofthe kettle will cause the diastaseiof that wortto be killed, but as the cooling effect ofv the malt-Wort pr resses, a meantemperature will4 be reache at which the diastase of effect the inversion.Y

Froin' the foregoing explanation of my in vention which is to be lunderstood as consisting, yin its broadest sense, in effecting the in version of the starch in the cereal-mash by the action of the diastase'of the malt-wort "upon thewstarch of the cereal, i't will be seen "that the advantages I thereby attain are the followin In thefirst place the mashing of the'cerea fbeingea'eted in the kettle, all previous strainin-gor filtering of the same is byv the use of the stirrer o.

rendered unnecessary, and the percolation of a large quantity'of :Wort into which the cereal'` product Would havebeen converted, is avoided, whereby material loss thereof, fromfailure to be thoroughly,T lWashed out of the husks in the niash-tunA`v is prevented, thereby saving much .time in thebperation of producing the Wort, and materially aug- 'Inentino the yield.

l/Vhat I claim as new anldfdesire to secure by Lettersl Patent is:

l. The'method of manufacturing. Wort from' a cereal product (such as prepared corn, rice, or the like) from which the albuminoids vhave beenpartially or. Wholly eliminated, and malt, which consists in Nmashingithe malt by itself, introducing the cereal-product together with the malt-Wort containing diastase into' one and the same 4vessel and causing the inversion therein, and

thereupoii'boiling thel inverted product.

2. The method of manufacturing Wort from a cereal' product (such as prepared corn, rice, or the like) from which the valbuininoids have been partially or ,wholly eliminated, and malt, which consists in niashing the malt, by itself, niashingsaid cereal product by itself, adding lto said cerealrnash a malt-Wort containing diastase, thereby partially inverting the cereal-mash, thereupon 4boiling the mixture and, after boiling, adding thereto more malt-wort containing diasta'se, thereby eifectng the coni'- plete inversion of the cereal-mash.

3. The method of manufacturing wort from a cereal product from which the albuininoids have been partially or wholly eliminated, and malt,l which consists in inashing the cereal product and the inalt in separated relation andin different vessels, and introducinginto the cereal-mash 'suflicient of the Wort-containing diastase from "the malt-mash to partially invertv the starch of saidfcereal-mash, thereupon boiling the mixture, then adding` more of said malt-wort Icontaining diastase to complete the inversion, and finally boiling the entire mixture.

. MAX uENIUs;

In presence of- A. U. TrIoRiEN, R. A. Scunurnn.l

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